Microwave oven

The Hidden Hazards

Technology holds great promise when developed,
promoted and used by ethical individuals and institutions. Harmful or immorally
utilized technologies should spur us to take action to set things right. To that
end, we share the information below.

This excellent article was written by Anthony Wayne and
Lawrence Newell. Reprinted with permission of The Christian Law Institute. http://lawgiver.org

Radiation OvensThe Proven Dangers of Microwaves

Is it
possible that millions of people are ignorantly sacrificing their health in
exchange for the convenience of microwave ovens? Why did the Soviet Union ban
the use of microwave ovens in 1976? Who invented microwave ovens, and why? The
answers to these questions may shock you into throwing your microwave oven in
the trash.

Over
90% of American homes have microwave ovens used for meal preparation. Because
microwave ovens are so convenient and energy efficient, as compared to
conventional ovens, very few homes or restaurants are without them. In general,
people believe that whatever a microwave oven does to foods cooked in it doesn't
have any negative effect on either the food or them. Of course, if microwave
ovens were really harmful, our government would never allow them on the market,
would they? Would they? Regardless of what has been "officially"
released concerning microwave ovens, we have personally stopped using ours based
on the research facts outlined in this article.

The
purpose of this report is to show proof - evidence - that microwave cooking is
not natural, nor healthy, and is far more dangerous to the human body than
anyone could imagine. However, the microwave oven manufacturers, Washington City
politics, and plain old human nature are suppressing the facts and evidence.
Because of this, people are continuing to microwave their food - in blissful
ignorance - without knowing the effects and danger of doing so.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio
waves, and occupy a part of the electromagnetic spectrum of power, or energy.
Microwaves are very short waves of electromagnetic energy that travel at the
speed of light (186,282 miles per second). In our modern technological age,
microwaves are used to relay long distance telephone signals, television
programs, and computer information across the earth or to a satellite in space.
But the microwave is most familiar to us as an energy source for cooking food.

Every
microwave oven contains a magnetron, a tube in which electrons are affected by
magnetic and electric fields in such a way as to produce micro wavelength
radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This
microwave radiation interacts with the molecules in food. All wave energy
changes polarity from positive to negative with each cycle of the wave. In
microwaves, these polarity changes happen millions of times every second. Food
molecules - especially the molecules of water - have a positive and negative end
in the same way a magnet has a north and a south polarity.

In
commercial models, the oven has a power input of about 1000 watts of alternating
current. As these microwaves generated from the magnetron bombard the food, they
cause the polar molecules to rotate at the same frequency millions of times a
second. All this agitation creates molecular friction, which heats up the food.
The friction also causes substantial damage to the surrounding molecules, often
tearing them apart or forcefully deforming them. The scientific name for this
deformation is "structural isomerism".

By
comparison, microwaves from the sun are based on principles of pulsed direct
current (DC) that don't create frictional heat; microwave ovens use alternating
current (AC) creating frictional heat. A microwave oven produces a spiked
wavelength of energy with all the power going into only one narrow frequency of
the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Many
terms are used in describing electromagnetic waves, such as wavelength,
amplitude, cycle and frequency:

Amplitude determines the extent of movement measured from the starting point.

Cycle
determines the unit of frequency, such as cycles per second, Hertz, Hz, or
cycles/second.

Frequency determines the number of occurrences within a given time period
(usually 1 second); The number of occurrences of a recurring process per unit of
time, i.e. the number of repetitions of cycles per second.

Radiation = spreading energy with electromagnetic waves

Radiation, as defined by physics terminology, is "the electromagnetic waves
emitted by the atoms and molecules of a radioactive substance as a result of
nuclear decay." Radiation causes ionization, which is what occurs when a
neutral atom gains or loses electrons. In simpler terms, a microwave oven decays
and changes the molecular structure of the food by the process of radiation. Had
the manufacturers accurately called them "radiation ovens", it's
doubtful they would have ever sold one, but that's exactly what a microwave oven
is.

We've
all been told that microwaving food is not the same as irradiating it (radiation
"treatment"). The two processes are supposed to use completely
different waves of energy and at different intensities. No FDA or officially
released government studies have proven current microwaving usage to be harmful,
but we all know that the validity of studies can be - and are sometimes
deliberately - limiting. Many of these studies are later proven to be
inaccurate. As consumers, we're supposed to have a certain degree of common
sense to use in judgment.

Take
the example of eggs and how they were "proven" to be so harmful to our
health in the late 1960's. This brought about imitation egg products and big
profits for the manufacturers, while egg farms went broke. Now, recent
government sponsored studies are saying that eggs are not bad for us after all.
So, whom should we believe and what criteria should we use to decide matters
concerning our health? Since it's currently published that microwaves -
purportedly - don't leak into the environment, when properly used and with
approved design, the decision lies with each consumer as to whether or not you
choose to eat food heated by a microwave oven or even purchase one in the first
place.

Motherly instincts are right

On a
more humorous side, the "sixth sense" every mother has is impossible
to argue with. Have you ever tried it? Children will never win against a
mother's intuition. It's like trying to argue with the arm - appearing out of
nowhere - that pinned you to the back of the seat when your mother slammed on
the brakes.

Many
of us come from a generation where mothers and grandmothers have distrusted the
modern "inside out" cooking they claimed was "not suitable"
for most foods. My mother refused to even try baking anything in a microwave.
She also didn't like the way a cup of coffee tasted when heated in a microwave
oven. I have to fully agree and can't argue either fact. Her own common sense
and instincts told her that there was no way microwave cooking could be natural
nor make foods "taste they way they're supposed to". Reluctantly, even
my mother succumbed to re-heating leftovers in a microwave due to her work
schedule before she retired.

Many
others feel the same way, but they're considered an "old fashioned"
minority dating back to before the 1970's when microwaves first overwhelmed the
market. Like most young adults at the time, as microwave ovens became
commonplace, I chose to ignore my mother's intuitive wisdom and joined the
majority who believed microwave cooking was far too convenient to ever believe
anything could be wrong with it. Chalk one up for mom's perception, because even
though she didn't know the scientific, technical, or health reasons why, she
just knew that microwave ovens were not good based on how foods tasted when they
were cooked in them. She didn't like the way the texture of the microwaved food
changed either.

Microwaves unsafe for baby's milk

A
number of warnings have been made public, but have been barely noticed. For
example, Young Families, the Minnesota Extension Service of the University of
Minnesota, published the following in 1989:

"Although microwaves heat food quickly, they are not recommended for
heating a baby's bottle. The bottle may seem cool to the touch, but the liquid
inside may become extremely hot and could burn the baby's mouth and throat.
Also, the buildup of steam in a closed container, such as a baby bottle, could
cause it to explode. Heating the bottle in a microwave can cause slight changes
in the milk. In infant formulas, there may be a loss of some vitamins. In
expressed breast milk, some protective properties may be destroyed. Warming a
bottle by holding it under tap water, or by setting it in a bowl of warm water,
then testing it on your wrist before feeding may take a few minutes longer, but
it is much safer."

Dr.
Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

"Microwaving baby formulas converted certain trans-amino acids into their
synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty
acids, are not biologically active. Further, one of the amino acids, L-proline,
was converted to its d-isomer, which is known to be neurotoxic (poisonous to the
nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that
many babies are not nursed, but now they are given fake milk (baby formula) made
even more toxic via microwaving."

Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the
hospital use of a microwave oven to warm blood needed in a transfusion. The case
involved a hip surgery patient, Norma Levitt, who died from a simple blood
transfusion. It seems the nurse had warmed the blood in a microwave oven. This
tragedy makes it very apparent that there's much more to "heating"
with microwaves than we've been led to believe. Blood for transfusions is
routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the
microwaving altered the blood and it killed her.

It's very obvious that this form of microwave radiation
"heating" does something to the substances it heats. It's also
becoming quite apparent that people who process food in a microwave oven are
also ingesting these "unknowns".

Because the body is electrochemical in nature, any force that
disrupts or changes human electrochemical events will affect the physiology of
the body. This is further described in Robert O. Becker's book, The Body
Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May
Be Hazardous to Your Health.

Scientific evidence and facts

In
Comparative Study of Food Prepared Conventionally and in the Microwave Oven,
published by Raum & Zelt in 1992, at 3(2): 43, it states

"A basic hypothesis of natural medicine states that the introduction into
the human body of molecules and energies, to which it is not accustomed, is much
more likely to cause harm than good. Microwaved food contains both molecules and
energies not present in food cooked in the way humans have been cooking food
since the discovery of fire. Microwave energy from the sun and other stars is
direct current based. Artificially produced microwaves, including those in
ovens, are produced from alternating current and force a billion or more
polarity reversals per second in every food molecule they hit. Production of
unnatural molecules is inevitable. Naturally occurring amino acids have been
observed to undergo isomeric changes (changes in shape morphing) as well as
transformation into toxic forms, under the impact of microwaves produced in
ovens.

One
short-term study found significant and disturbing changes in the blood of
individuals consuming microwaved milk and vegetables. Eight volunteers ate
various combinations of the same foods cooked different ways. All foods that
were processed through the microwave ovens caused changes in the blood of the
volunteers. Hemoglobin levels decreased and over all white cell levels and
cholesterol levels increased. Lymphocytes decreased.

Luminescent (light-emitting) bacteria were employed to detect energetic changes
in the blood. Significant increases were found in the luminescence of these
bacteria when exposed to blood serum obtained after the consumption of
microwaved food."

The Swiss clinical study

Dr.
Hans Ulrich Hertel, who is now retired, worked as a food scientist for many
years with one of the major Swiss food companies that do business on a global
scale. A few years ago, he was fired from his job for questioning certain
processing procedures that denatured the food.

In
1991, he and a Lausanne University professor published a research paper
indicating that food cooked in microwave ovens could pose a greater risk to
health than food cooked by conventional means. An article also appeared in issue
19 of the Journal Franz Weber in which it was stated that the consumption of
food cooked in microwave ovens had cancerous effects on the blood. The research
paper itself followed the article. On the cover of the magazine there was a
picture of the Grim Reaper holding a microwave oven in one of his hands.

Dr.
Hertel was the first scientist to conceive and carry out a quality clinical
study on the effects microwaved nutrients have on the blood and physiology of
the human body. His small but well controlled study showed the degenerative
force produced in microwave ovens and the food processed in them. The scientific
conclusion showed that microwave cooking changed the nutrients in the food; and,
changes took place in the participants' blood that could cause deterioration in
the human system. Hertel's scientific study was done along with Dr. Bernard H.
Blanc of the Swiss Federal Institute of Technology and the University Institute
for Biochemistry.

In
intervals of two to five days, the volunteers in the study received one of the
following food variants on an empty stomach: (1) raw milk; (2) the same milk
conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a
microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables
cooked conventionally; (7) the same vegetables frozen and defrosted in a
microwave oven; and (8) the same vegetables cooked in the microwave oven. Once
the volunteers were isolated, blood samples were taken from every volunteer
immediately before eating. Then, blood samples were taken at defined intervals
after eating from the above milk or vegetable preparations.

Significant changes were discovered in the blood samples from the intervals
following the foods cooked in the microwave oven. These changes included a
decrease in all hemoglobin and cholesterol values, especially the ratio of HDL
(good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood
cells) showed a more distinct short-term decrease following the intake of
microwaved food than after the intake of all the other variants. Each of these
indicators pointed to degeneration. Additionally, there was a highly significant
association between the amount of microwave energy in the test foods and the
luminous power of luminescent bacteria exposed to serum from test persons who
ate that food. This led Dr. Hertel to the conclusion that such technically
derived energies may, indeed, be passed along to man inductively via eating
microwaved food.

According to Dr. Hertel,

"Leukocytosis, which cannot be accounted for by normal daily deviations, is
taken very seriously by hemotologists. Leukocytes are often signs of pathogenic
effects on the living system, such as poisoning and cell damage. The increase of
leukocytes with the microwaved foods were more pronounced than with all the
other variants. It appears that these marked increases were caused entirely by
ingesting the microwaved substances.

This
process is based on physical principles and has already been confirmed in the
literature. The apparent additional energy exhibited by the luminescent bacteria
was merely an extra confirmation. There is extensive scientific literature
concerning the hazardous effects of direct microwave radiation on living
systems. It is astonishing, therefore, to realize how little effort has been
taken to replace this detrimental technique of microwaves with technology more
in accordance with nature. Technically produced microwaves are based on the
principle of alternating current. Atoms, molecules, and cells hit by this hard
electromagnetic radiation are forced to reverse polarity 1-100 billion times a
second. There are no atoms, molecules or cells of any organic system able to
withstand such a violent, destructive power for any extended period of time, not
even in the low energy range of milliwatts.

Of all
the natural substances - which are polar - the oxygen of water molecules reacts
most sensitively. This is how microwave cooking heat is generated - friction
from this violence in water molecules. Structures of molecules are torn apart,
molecules are forcefully deformed, called structural isomerism, and thus become
impaired in quality. This is contrary to conventional heating of food where heat
transfers convectionally from without to within. Cooking by microwaves begins
within the cells and molecules where water is present and where the energy is
transformed into frictional heat.

In
addition to the violent frictional heat effects, called thermic effects, there
are also athermic effects which have hardly ever been taken into account. These
athermic effects are not presently measurable, but they can also deform the
structures of molecules and have qualitative consequences. For example the
weakening of cell membranes by microwaves is used in the field of gene altering
technology. Because of the force involved, the cells are actually broken,
thereby neutralizing the electrical potentials, the very life of the cells,
between the outer and inner side of the cell membranes. Impaired cells become
easy prey for viruses, fungi and other microorganisms. The natural repair
mechanisms are suppressed and cells are forced to adapt to a state of energy
emergency - they switch from aerobic to anaerobic respiration. Instead of water
and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are
produced."

The
same violent deformations that occur in our bodies, when we are directly exposed
to radar or microwaves, also occur in the molecules of foods cooked in a
microwave oven. This radiation results in the destruction and deformation of
food molecules. Microwaving also creates new compounds, called radiolytic
compounds, which are unknown fusions not found in nature. Radiolytic compounds
are created by molecular decomposition - decay - as a direct result of
radiation.

Microwave oven manufacturers insist that microwaved and irradiated foods do not
have any significantly higher radiolytic compounds than do broiled, baked or
other conventionally cooked foods. The scientific clinical evidence presented
here has shown that this is simply a lie. In America, neither universities nor
the federal government have conducted any tests concerning the effects on our
bodies from eating microwaved foods. Isn't that a bit odd? They're more
concerned with studies on what happens if the door on a microwave oven doesn't
close properly. Once again, common sense tells us that their attention should be
centered on what happens to food cooked inside a microwave oven. Since people
ingest this altered food, shouldn't there be concern for how the same decayed
molecules will affect our own human biological cell structure?

Industry's action to hide the truth

As
soon as Doctors Hertel and Blanc published their results, the authorities
reacted. A powerful trade organization, the Swiss Association of Dealers for
Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in
1992. They forced the President of the Court of Seftigen, Canton of Bern, to
issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr.
Hertel was convicted for "interfering with commerce" and prohibited
from further publishing his results. However, Dr. Hertel stood his ground and
fought this decision over the years.

Not
long ago, this decision was reversed in a judgment delivered in Strasbourg,
Austria, on August 25, 1998. The European Court of Human Rights held that there
had been a violation of Hertel's rights in the 1993 decision. The European Court
of Human Rights also ruled that the "gag order" issued by the Swiss
court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave
ovens are dangerous to human health, was contrary to the right to freedom of
expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

Who invented microwave ovens?

The
Nazis, for use in their mobile support operations, originally developed
microwave "radiomissor" cooking ovens to be used for the invasion of
Russia. By being able to utilize electronic equipment for preparation of meals
on a mass scale, the logistical problem of cooking fuels would have been
eliminated, as well as the convenience of producing edible products in a greatly
reduced time-factor.

After
the war, the Allies discovered medical research done by the Germans on microwave
ovens. These documents, along with some working microwave ovens, were
transferred to the United States War Department and classified for reference and
"further scientific investigation." The Russians had also retrieved
some microwave ovens and now have thorough research on their biological effects.
As a result, their use was outlawed in the Soviet Union. The Soviets issued an
international warning on the health hazards, both biological and environmental,
of microwave ovens and similar frequency electronic devices.

Other
Eastern European scientists also reported the harmful effects of microwave
radiation and set up strict environmental limits for their usage. The United
States has not accepted the European reports of harmful effects, even though the
EPA estimates that radio frequency and microwave radiation sources in America
are increasing at 15% per year.

Carcinogens in microwaved food

In Dr.
Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in
the March and September 1991 issues of Earthletter, she stated that every
microwave oven leaks electro-magnetic radiation, harms food, and converts
substances cooked in it to dangerous organ-toxic and carcinogenic products.
Further research summarized in this article reveal that microwave ovens are far
more harmful than previously imagined.

The
following is a summary of the Russian investigations published by the Atlantis
Raising Educational Center in Portland, Oregon. Carcinogens were formed in
virtually all foods tested. No test food was subjected to more microwaving than
necessary to accomplish the purpose, i.e., cooking, thawing, or heating to
insure sanitary ingestion. Here's a summary of some of the results:

Russian
researchers also reported a marked acceleration of structural degradation
leading to a decreased food value of 60 to 90% in all foods tested. Among the
changes observed were:

Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential
minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as
alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

Microwave sickness is discovered

The
Russians did research on thousands of workers who had been exposed to microwaves
during the development of radar in the 1950's. Their research showed health
problems so serious that the Russians set strict limits of 10 microwatts
exposure for workers and one microwatt for civilians.

In
Robert O. Becker's book, The Body Electric, he described Russian research on the
health effects of microwave radiation, which they called "microwave
sickness." On page 314, Becker states:

"It's [Microwave sickness] first signs are low blood pressure and slow
pulse. The later and most common manifestations are chronic excitation of the
sympathetic nervous system [stress syndrome] and high blood pressure. This phase
also often includes headache, dizziness, eye pain, sleeplessness, irritability,
anxiety, stomach pain, nervous tension, inability to concentrate, hair loss,
plus an increased incidence of appendicitis, cataracts, reproductive problems,
and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal
exhaustion and ischemic heart disease [the blockage of coronary arteries and
heart attacks]."

According to Dr. Lee, changes are observed in the blood chemistries and the
rates of certain diseases among consumers of microwaved foods. The symptoms
above can easily be caused by the observations shown below. The following is a
sample of these changes:

Lymphatic disorders were observed, leading to decreased
ability to prevent certain types of cancers.

An increased rate of cancer cell formation was observed in
the blood.

Increased rates of stomach and intestinal cancers were
observed.

Higher rates of digestive disorders and a gradual breakdown
of the systems of elimination were observed.

Microwave research conclusions

The
following were the most significant German and Russian research operations
facilities concerning the biological effects of microwaves:

The
initial research conducted by the Germans during the Barbarossa military
campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and,

From
1957 and up to the present [until the end of the cold war], the Russian research
operations were conducted at: the Institute of Radio Technology at Kinsk,
Byelorussian Autonomous Region; and, at the Institute of Radio Technology at
Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet
Socialist Republics.

In
most cases, the foods used for research analysis were exposed to microwave
propagation at an energy potential of 100 kilowatts/cm3/second, to the point
considered acceptable for sanitary, normal ingestion. The effects noted by both
German and Russian researchers is presented in three categories:

Category I, Cancer-Causing Effects

Category II, Nutritive Destruction of Foods

Category III, Biological Effects of Exposure

CATEGORY I

CANCER-CAUSING EFFECTS

[The first two points of Category I are not readable from our
report copy. The remainder of the report is intact.]

3.
Creation of a "binding effect" to radioactivity in the atmosphere,
thus causing a marked increase in the amount of alpha and beta particle
saturation in foods;

4.
Creation of cancer causing agents within protein hydrolysate compounds* in milk
and cereal grains [*these are natural proteins that are split into unnatural
fragments by the addition of water];

5.
Alteration of elemental food-substances, causing disorders in the digestive
system by unstable catabolism* of foods subjected to microwaves [*the metabolic
breakdown process];

6. Due
to chemical alterations within food substances, malfunctions were observed
within the lymphatic systems [absorbent vessels], causing a degeneration of the
immune potentials of the body to protect against certain forms of neoplastics
[abnormal growths of tissue];

7.
Ingestion of microwaved foods caused a higher percentage of cancerous cells
within the blood serum [cytomas - cell tumors such as sarcoma];

9.
Microwave emission caused alteration of the catabolic [metabolic breakdown]
behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked,
or frozen vegetables were exposed for even extremely short durations;

11. In
a statistically high percentage of persons, microwaved foods caused stomach and
intestinal cancerous growths, as well as a general degeneration of peripheral
cellular tissues, with a gradual breakdown of the function of the digestive and
excretive systems.

CATEGORY II

DECREASE IN FOOD VALUE

Microwave exposure caused significant decreases in the nutritive value of all
foods researched. The following are the most important findings:

1. A
decrease in the bioavailability [capability of the body to utilize the
nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and
lipotropics in all foods;

2. A
loss of 60-90% of the vital energy field content of all tested foods;

3. A
reduction in the metabolic behavior and integration process capability of
alkaloids [organic nitrogen based elements], glucosides and galactosides,
and nitrilosides;

4. A
destruction of the nutritive value of nucleoproteins in meats;

5. A
marked acceleration of structural disintegration in all foods.

CATEGORY III

BIOLOGICAL EFFECTS OF EXPOSURE

Exposure to microwave emissions also had an unpredictably negative effect upon
the general biological welfare of humans. This was not discovered until the
Russians experimented with highly sophisticated equipment and discovered that a
human did not even need to ingest the material substance of the microwaved food
substances: that even exposure to the energy-field itself was sufficient to
cause such adverse side effects that the use of any such microwave apparatus was
forbidden in 1976 by Soviet state law.

The
following are the enumerated effects:

1. A
breakdown of the human "life-energy field" in those who were exposed
to microwave ovens while in operation, with side-effects to the human energy
field of increasingly longer duration;

2. A
degeneration of the cellular voltage parallels during the process of using the
apparatus, especially in the blood and lymphatic areas;

3. A
degeneration and destabilization of the external energy activated potentials of
food utilization within the processes of human metabolism;

4. A
degeneration and destabilization of internal cellular membrane potentials while
transferring catabolic [metabolic breakdown] processes into the blood serum from
the digestive process;

5.
Degeneration and circuit breakdowns of electrical nerve impulses within the
junction potentials of the cerebrum [the front portion of the brain where
thought and higher functions reside];

6. A
degeneration and breakdown of nerve electrical circuits and loss of energy field
symmetry in the neuroplexuses [nerve centers] both in the front and the rear of
the central and autonomic nervous systems;

7.
Loss of balance and circuiting of the bioelectric strengths within the ascending
reticular activating system [the system which controls the function of
consciousness];

8. A
long term cumulative loss of vital energies within humans, animals and plants
that were located within a 500-meter radius of the operational equipment;

9.
Long lasting residual effects of magnetic "deposits" were located
throughout the nervous system and lymphatic system;

10. A
destabilization and interruption in the production of hormones and maintenance
of hormonal balance in males and females;

12.
Because of this brainwave disturbance, negative psychological effects were
noted, including loss of memory, loss of ability to concentrate, suppressed
emotional threshold, deceleration of intellective processes, and interruptive
sleep episodes in a statistically higher percentage of individuals subjected to
continual range emissive field effects of microwave apparatus, either in cooking
apparatus or in transmission stations.

Forensic Research Conclusions

From
the twenty-eight above enumerated indications, the use of microwave apparatus is
definitely not advisable; and, with the decision of the Soviet government in
1976, present scientific opinion in many countries concerning the use of such
apparatus is clearly in evidence.

Due to
the problem of random magnetic residulation and binding within the biological
systems of the body (Category III:9), which can ultimately effect the
neurological systems, primarily the brain and neuroplexuses (nerve centers),
long term depolarization of tissue neuroelectric circuits can result. Because
these effects can cause virtually irreversible damage to the neuroelectrical
integrity of the various components of the nervous system (I. R. Luria,
Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in
all respects. Their magnetic residual effect can render the pyschoneural
receptor components of the brain more subject to influence psychologically by
artificially induced microwave radio frequency fields from transmission stations
and TV relay-networks.

The
theoretical possibility of psycho telemetric influence (the capability of
affecting human behavior by transmitted radio signals at controlled frequencies)
has been suggested by Soviet neuropsychological investigations at Uralyera and
Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary
subliminal psychological energy field compliance to operative microwave
apparatus.

From
the conclusions of the Swiss, Russian and German scientific clinical studies, we
can no longer ignore the microwave oven sitting in our kitchens. Based on this
research, we will conclude this article with the following:

3).
Male and female hormone production is shut down and/or altered by continually
eating microwaved foods.

4).
The effects of microwaved food by-products are residual [long term, permanent]
within the human body.

5).
Minerals, vitamins, and nutrients of all microwaved food is reduced or altered
so that the human body gets little or no benefit, or the human body absorbs
altered compounds that cannot be broken down.

6).
The minerals in vegetables are altered into cancerous free radicals when cooked
in microwave ovens.

The
use of artificial microwave transmissions for subliminal psychological control,
a.k.a. "brainwashing", has also been proven. We're attempting to
obtain copies of the 1970's Russian research documents and results written by
Drs. Luria and Perov specifying their clinical experiments in this area.

Written by Anthony Wayne and Lawrence Newell

International common Law Copyright 2000 by The Christian Law Institute &
Fellowship Assembly

Reprinted with permission of The Christian Law Institute, http://lawgiver.org
Contact: info@lawgiver.org

The Hidden Hazards of Microwave Cooking

Recent research shows that microwave oven-cooked
food suffers severe molecular damage. When eaten, it causes abnormal changes in human
blood and immune systems.
Not surprisingly, the public has been denied details on these significant health dangers.

MICROWAVE Radiation Leakage

What is it?

Microwave radiation is odorless and invisible and therefore
hard to detect. Microwave oven radiation is present whenever a microwave oven is turned
on. The microwave energy causes the water molecules in the food to vibrate rapidly. This
rapid vibration produces heat which, in turn, cooks the food. It can also penetrate
through living tissue which is why exposure is harmful to our health. Once you turn off
the oven, the microwaves disappear but until then, you may be exposing yourself to
dangerous levels of radiation leakage.

Do Microwaves Leak?

A survey conducted among the Professional Service
Associates, a group of microwave repair servicemen, indicated that over 56% of microwave
ovens two years or older leaked levels of radiation 10% higher than the safety standards
set by the FDA. More often than not, a simple adjustment was all that was needed to
stop the leakage.

What
Causes Microwave Ovens To Leak?

Slamming the oven door, dirt or food particles caught in the
door seals and hinges